Contempt of wealth and pleasure, to appear By his capacious cauldron made appear 505 510 In Eftcourt's book *, whofe gridiron 's fram'd of gold. Scorn not thefe lines, defign'd to let you know Profits that from a wellplac'd table flow. 520 That is, be admitted a member of The Beef-Steak Club. Richard Lacourt, who was a player and dramatick writer, is celebrated in The Spectator as poffeffed of a sprightly wit and an eafy and natural politenefs. His company was much coveted by the great, on account of his qualifications as a boon companion. When the famous Peef-Steak Club was firft inftituted he had the office of Providore affigned him; and as a mark of diftination used to wear a final gridiron of gold hung about his neck with a green filk riband. He died in the year 1713. "Tis a fage question if the Art of Cooks Is lodg'd by Nature or attain'd by books? That man will never frame a noble treat Whose whole dependance lies in fome receipt: Then by pure Nature ev'ry thing is spoil'd; She knows no more than ftew'd, bak'd, roast, and When Art and Nature join, th' effect will be [boil'd. Some nice ragout or charming fricaffee. 525 530 } The lad that would his genius fo advance That on the rope he might fecurely dance, From tender years enures himself to pains, To fummer's parching heat and winter's rains, And from the fire of wine and love abftains. No artist can his hautboy's ftops command Unless fome skilful master form his hand; But gentry take their Cooks tho' never try'd ; It seems no more to them than up and ride. Preferments granted thus fhew him a fool That dreads a parent's check or rods at school. Oxcheek when hot, and wardens bak'd, fome cry, 535 541 But it is with an intention men fhould buy: And it is the vast ambition of their foul To fee their Port admir'd and table full : 545 But then amidst that cringing fawning crowd Who talk fo very much and laugh fo loud, Tell him his livery's rich, his chariot's fine, A train of drabs with mercenary tears, 550 555 560 565 Who wringing oft' their hands, with hideous moan, He'd fay, "Mend this, and t' other line, and this." He'd bid you give it a new turn of face, 580 585 590 We should submit our treats to criticks' view, And ev'ry prudent Cook fhould read Boffu. Judgment provides the meat in feafon fit, Which by the genius dreft its fauce is wit. Good beef for men, pudding for youth and age, Come up to the decorum of the flage. The critick strikes out all that is not just, And it is ev'n fo the butler chips his cruft. Poets and pastry-Cooks will be the same, Since both of them their images must frame: Chimeras from the poet's fancies flow, The Cook contrives his shapes in real dough. When Truth commands there is no man can offend That with a modeft love corrects his friend, Tho' it is in toasting bread or butt'ring pease, So the reproof has temper, kindness, ease. But why should we reprove when faults are small? Because it is better to have none at all. There is often weight in things that seem the least, And our most trifling follies raife the jeft. 'Tis by his cleanlinefs a Cook must please; A kitchen will admit of no difeafe. The fowler and the huntsman both may run 596 600 605 Empedocles, a fage of old, would raife He thought by roafting to be made a god. There are fome perfons fo exceffive rude 610 615 620 Be quick, nay very quick, or he 'll approach, And as you 're scamp'ring stop you in your coach. Then think of all your fins, and you will fee How right your guilt and punishment agree: 625 But you would throw fome debtor into jail: 1o meet a rav'nous wolf or bear got loofe. 630 Ma quarter from the parafite you'll get; But if a leech well fix'd he 'll fuck what's good, And never part till fatisfy'd with blood. 634 |